Dorado Beach, a Ritz-Carlton Reserve in Puerto Rico, has opened Flor de Sal, an Italian restaurant that also highlights the distinct flavors of various types of salt. 

Under the direction of chef de cuisine Rollyn Angela and sous chef Alan Avila, Flor de Sal will prepare meat, poultry and fish with salt, such as using Himalayan salt blocks with its pink hue to flavor and finish Piedmontese bone-in rib-eyes.

Among the salts highlighted are Bolivian rose, halit, Indian kala namak (also known as black salt), Italian sale marino and Puerto Rican Sal de Cabo Rojo. The salts’ flavor palettes range from sweet to smoky to earthy.

The eatery is open daily for lunch from 11 a.m. to 4 p.m., for its Aperitivo Hour from 5-6 p.m. and for dinner from 6-10 p.m.

The beachside restaurant offers two distinct spaces, a bar and lounge area with 360-degree ocean views. 

Lunch offerings include piatele meze with roasted garlic hummus, baba ghanoush and kalamata olive tapenade, while featured dinner dishes include tagliata di cernia cruda with salt-cured grouper, pink peppercorn, pickled fennel, charred grapefruit and extra virgin olive oil from Sicily. Cocktails formulated by Valentino Longo include signature drinks that utilize rims salted with specialty salts and balsamic vinegar aged 25 years.

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